Brewer's Mushrooms was at the newly opened Turkey Creek Public Markets yesterday. They sell gourmet mushrooms and grow your own mushroom kits, pretty cool stuff.

Chef Amber Sue did a cooking demo on the grill with oyster mushrooms.

These were much better than store bought mushrooms, even quality ones. The freshness makes a difference. They have a meaty texture, the earthy taste associated with mushrooms and just a hint of umami. I bought a ¼ pound, got some ideas from Chef and headed home with a plan.

I set my Big Green Egg up for indirect heat (plate setter in, legs up) at 250f. I rubbed a thick ribeye with Steven Raichlen's Lone Star rub and put it on the grill.

It took 50 minutes to reach an internal temperature of 125f. I pulled it off to rest.

Next I switched the grill back to direct heat and cranked the temp of the grill to 550f. I used a spider rig (the wire looking thing) to drop my Craycort cast iron grate as close to the coals as I could. Then it was just a quick sear for 1 minute per side and it's done.

While the steak rested, I made the sauteed mushrooms. Sure this is nothing new but the ultra fresh mushrooms shine in this dish.

I am becoming the world's biggest advocate of the reverse sear. Please, please, please, if I credit you, may I use one of your steak photos above? I think the one I want is the second one. I've got this chuck steak which I think has a lot of promise. I've got a dry rub on it although I'm not cooking it until tomorrow.

That is a really cool mushroom growing kit! You really can't get an fresher than growing them yourself. I love the way you did the reverse sear. That's something that I've never thought to do, but could definitely "practice". Everything looks terrific, and I definitely agree with Sam. That picture of your beef is top notch!

That photo with the mushrooms on the steak made me week in the knees. I'd love to try really fresh mushrooms. Might have to buy me one of those kits. You have your own monogramed towel?...you are a fun guy! :)